Production and Evaluation of Some Physical,chemical and Sensory Properties of Fermented Carrot Juice Using Lactobacillus casei and Lactobacillus plantarum and Their Shelf Life

In recent years, researches have proven to be promising for specifying and confirming the potential benefits of using probiotic and prebiotics in dairy products and beverages. The combination of probiotics and prebiotics which have synergistic effect is called ymbiotic. The aim of this study was to produce ymbiotic carrot juice. To achieve this goal, carrot juice samples containing 2% inulin as a prebiotic substance was pasteurized at 90 °C for 4 minutes and fermented at 30 °C by adding two probiotic bacteria Lactobacillus casei and Lactobacillus plantarum, both individually and in combination. Probiotic bacterial count, pH, acidity, brix, viscosity tests during 45 days of storage and sensory evaluation on the seventh day were performed. The results showed the significant effect of bacterial type and time on the viability of probiotic bacteria, pH, acidity and brix of the samples (P <0.05). The samples containing the combination of two probiotic bacteria had a higher number of bacteria (14.49 ± 0.38 log cfu/ml) and the number of probiotic bacteria decreased over time. With increasing time, the pH of all samples decreased, which was more evident in Lactobacillus casei, but the acidity of them increased (P <0.05). The brix of combined bacteria samples was lower than others while the effect of the bacterial species on the viscosity of samples was not significant (P>0.05). Over time, brix and viscosity showed a decreasing trend. The effect of bacterial type and their application on sensory properties was not significant (P> 0.05). In general, ymbiotic carrot juice containing the combination of two mentioned probiotic bacteria with maximum survival of probiotic bacteria (≥107 ) and maintaining other chemical, physical and sensory properties was proposed as a functional product for use in consumer diets.